Easy Homemade Lasagna Freezer Meal Recipe

5 / 5 (1 review) 34 Comments

Frozen lasagna recipe

Easy Freezer Lasagna Recipe

If you’re looking for the best lasagna recipe to freeze, you’ve found it! This homemade lasagna is very easy to make, preparation is pretty quick, and it tastes great from frozen.

If you’re looking for a better way to meal prep, it is really fun to get a group together to cook freezer meals. Sometimes I just double or triple a favorite recipe so I can put some in the freezer for a busy night.

Browning ground beef for freezer lasagna

Browning the Beef

The first step to making this frozen lasagna recipe is really easy, just brown your ground beef up in a skillet. Once it’s browned, drain any excess grease and add your pasta sauce to the skillet.

Tip: Since you’ll be adding a bit of water to the mixture is well, put the water in the empty pasta sauce jar first, shake it up, then empty it into the skillet. That way no pasta sauce is wasted.

Lasagna freezer meal cheese mixture ingredients

Making the Cheese Mixture

The cheese mixture for this lasagna freezer meal is easy to whip up and it’s super flavorful. After you have your beef mixture prepared just mix up these ingredients in a bowl and you’re ready to start assembling your lasagna.

Oven ready lasagna noodles package

No Need to Cook the Noodles!

You can see that I used oven-ready lasagna noodles here, but you can get away with using traditional uncooked lasagna noodles as long as you don’t forget to add the extra water to the meat sauce mixture.

By not cooking the noodles you’ll have less to worry about, fewer dishes to wash, and you’ll end up saving quite a bit of time!

Freezer lasagna recipe ready for the oven

Final Thoughts

It’s hard not to love lasagna. The cheese, pasta, meat, and sauce all go together to create a delicious and filling meal that you can end up enjoying for days. I usually heat my leftover lasagna up in the microwave for a quick lunch or even dinner sometimes!

It gets even better when you prepare two of these homemade lasagnas ahead of time. You can then cook one up right away and freeze the other for another night.

If you want to add something extra, we recommend serving this frozen lasagna recipe with a loaf of garlic bread or homemade breadsticks. You can also add a green salad to the side to make it a bit of a healthier meal. πŸ˜‰

Lasagna freezer meal recipe

Learn More About Freezer Cooking

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Freezer lasagna recipe finished

Easy Homemade Lasagna Freezer Meal Recipe

5 / 5 (1 review)
Prep Time: 15-20 mins | Cook Time: 1-2 hours
Yield: Two 13x9 pans | Serves: 12 servings

Ingredients

  • 12 pieces Barilla Oven-Ready Lasagne
  • 1 pound ground beef
  • 1/2 pound ground sausage
  • 24 ounces pasta sauce
  • 1/2 to 1 cup water
  • 8 ounces part skim ricotta cheese
  • 8 ounces cottage cheese
  • 2 cups shredded mozzarella, divided
  • 1/2 cup Parmesan
  • 2 eggs
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Preheat oven to 350 degrees F. Lightly spray a 9x13 pan (or two 8x8 pans) with nonstick cooking spray.
  2. Brown ground beef and sausage in a large skillet on medium-high heat, until cooked through. Drain grease, if needed.
  3. Add pasta sauce to skillet with the ground beef and sausage. Pour 1/2 to 1 cup of water (depending on thickness of sauce and desired consistency) into the empty pasta sauce jar, cover with lid, and shake. Then stir the water into the meat and sauce mixture.
  4. In a medium bowl, stir together the ricotta, cottage cheese, 1 cup mozzarella, Parmesan, eggs, oregano, basil, parsley, garlic powder, salt, and pepper.
  5. Spread 1 cup of meat sauce onto the bottom of the pan. Place 3 noodles into pan, then 1/3 of the cheese mixture, then about 1 cup of meat sauce. Repeat noodles, cheese mixture, and meat sauce twice.
  6. Top lasagna with remaining 1 cup of mozzarella. Spray a piece of foil with cooking spray, then place foil over top of lasagna.
  7. Bake for 1 hour, or until heated through, removing foil after 45 minutes. Let stand 15 minutes before serving.
  8. PREPARING FOR THE FREEZER:

  9. Cover uncooked pan of lasagna with plastic wrap, then foil, and freeze.
  10. PREPARE AFTER FREEZING:

  11. Let thaw in the refrigerator for about 24 hours, then cook (as directed above) for 1 hour at 350 degrees. Or cook from frozen, for 1 1/2 to 2 hours, until heated through.

Notes

Traditional lasagna noodles can be used instead of Oven-Ready. Just under-cook them, or use them uncooked and be sure to add the 1 cup water to meat sauce mixture so they can cook while the lasagna is baking.

Ingredients: Basil, Cottage Cheese, Egg, Garlic, Ground Beef, Oregano, Parmesan, Parsley, Pasta, Pasta Sauce, Pepper, Ricotta Cheese, Salt, Sausage, Water
Meal Type: Main Dish
Categories: Casserole, Pasta, Make Ahead/Freezer Meal

Comments & Reviews

  • I NEVER make only one lasagna! Since I often give the extras to hungry young nephews or friends with newborns, I stock up on the foil 1/2 steam tray pans from Smart & Final (a restaurant supply-style store). They are fairly inexpensive so I don’t worry about getting pans back. *Just be sure to start the instructions for reheating with “Place on a cookie sheet” because they can warp a bit when heavy.

  • This recipe is similar to my mom’s famous recipe. I have never cooked lasagna noodles in my life, don’t know why anyone would.

    Never really thought I could freeze a lasagna but makes sense. I’ll have to try this. Thanks!!

  • do the oregano, basil, garlic, salt & pepper go into the ricotta mixture or into the meat?

  • So I decided to give this ago as I’ve never made lasagna before and thought what the heck, what’s the worst that could happen. A LOT, I followed this recipe to a T even though I spotted a booboo right away. Parsley is not in the ingredients list yet states it should be mixed into the Ricotta mixture. What the hell, I’ll throw it in anyway. Because I followed the recipe I used extra water to cook noodles in the baking process. When I pulled it out after the hour It looked beautiful, I really mean it too! HOWEVER, the noodles were NOT cooked at all. I just put the foil back on it and threw it back into the oven in hopes of salvaging dinner otherwise we’ll have nothing but garlic bread. A lot of home made sauce went into this recipe and I’m unsure how this recipe (as listed) could possibly work. So disappointed πŸ™

    • Sonia- I am so sad to hear that this did not work out for you? I have been trying to figure out why? Maybe your sauce was too dry? Maybe it was the type of pasta that you bought? This has worked for me dozens of times. I am so sorry that it did not work for you.

  • Sorry if I missed it. But how much water would this recipe for two lasagna pans have if you used uncooked noodles? Thanks!

  • Hi! I just made some lasagna for the first time, (my recipe was almost just like yours). It’s now done cooking and I realized that’s a lot of food! I’ll be eating lasagna all week ( which I suppose isn’t all that bad!) but I thought, I wonder if I could freeze half of it? Is that possible? To freeze half of a cooked lasagna? I don’t know how freezing works really… Would it be soggy, or weird tasting if it’s already cooked before I freeze it?
    Btw, I’m going to browse around your site some more– I like this idea of freezer cooking, don’t know why I’ve never done it! Thanks for any input! πŸ™‚

  • I am doing a fundraiser that will go towards our adoption of a little one and I came across your website! Thank you so much! I had planned on selling lasagna dinners to my family and friends and I wasn’t sure how to do it without freezing it! Could you also use the oven-ready noodles and still be able to freeze it well?

  • The recipe calls for 2 jars (28 oz) of spaghetti sauce. Does that mean 56 oz all together or is it 28 oz all together?

  • Hey was wondering how much parsley to use because it is not shown in the ingredients list but it says….
    Mix 2-1/2 cups mozzarella, ricotta cheese, PARSLEY and egg until well blended; set aside.
    and is it dry, or flat-leaf italian??
    -Thanks,

    • It should read spices not parsley. Sorry about that. You just add the other spices listed in the recipe at this point. πŸ™‚

    • I wondered that too, I think it could be read either way (*two jars, totaling 24 oz*, or *two 24 oz jars*). I think they mean it is two 24-oz jars, totaling 48 oz.

  • Could you please clarify for me, if the noodles go into the freezer UNCOOKED, then do you use the regular noodles (that you would normally boil, but in this case won’t), or do you use the no boil noodles that you would normally just put right into the oven uncooked? I usually just freeze my lasagna after I cook it, and being lazy I always use the no boil noodles. Thanks!

    • Yes. You can put them in uncooked, its easier. It has been my experience that either noodle will cook just fine when frozen thawed and baked.

  • About how long does this take to cook once frozen?

  • Hello
    I can’t wait to try the recipe. Quick question
    The extra water is added to the sauce before its all put together right? What type of noodles did you use?
    If I choose to cook my noodles before, what would I change in the recipe?
    Thank you

    • Jodie-

      You do add the extra water to the sauce when you put it together.

      I just use regular noodles, but you can use any kind.

      If you cook noodles before than just don’t add the extra water. That is the only change. But you will want to under cook them slightly so they do not get too soggy when you reheat.

      Good luck! Hope you love the freezer meal lasagna!

  • Could you add spinach to the lasagna? Would it freeze and reheat ok? Thanks!

    • I did not add spinach to this lasagna. But I think it would freeze and reheat fine. If it is fresh lasagna I would recommend blanching it first.

  • For the noodles, are we supposed to use the ones that require no boil or the regular ones? They are completely different noodles.

    • I have actually had great success just using regular noodles. Just be sure to keep your lasagna moist. Don’t go skimpy on the sauce and make sure the whole thing is covered.

  • I am excited to try out your recipe for freezer lasagna! How do you recommend thawing the lasagna, so I can cut down on the cooking time? Do you just put it in the fridge for the day or leave sitting out on the counter for an amount of time? Any suggestion on the amount of time it takes to thaw? Thanks!

    • Leaving it in the fridge the night before (so for about 24 hours) is a good idea. I wouldn’t recommend leaving it on the counter πŸ˜€ To many germy possiblities πŸ˜€

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